Olive oil is getting more expensive — and these Italian farmers can tell you why
On a warm, blustery December afternoon outside the De Laurentis olive oil-producing co-op in the white hilltop town of Ostuni, Puglia, Luigi D'Amico holds out his palm, revealing an olive picked earlier in the day.Instead of resembling the plump, gleaming green and black fruit overflowing in bins around him, this one is half-consumed, dry and shrunken."That's what the olive fly does," he explained. "It lays its larvae, which then devours the olive."D'Amico lists off other pests and fungi — olive leprosy, peacock's eye…